Scallops and prawns crust pâté, butternut squash and chanterelles


Serves 8-10

Preparation time : 1 hour 15 minutes
+ 12 hours resting time
Cooking time : 1 hour 40 minutes

  • 500g T55 flour
  • 250g butter
  • 115g full cream milk
  • 15g sugar
  • 15g salt
  • 1 whole egg

  • 300g fresh or frozen scallops
  • 200g fresh or frozen king prawns
  • 400g butternut flesh
  • 1 tsp 4 spice mix
  • 15cl liquid cream
  • 2 sheets of gelatin 
  • 200g chanterelles 
  • 1 clove of garlic
  • 40g butter
  • 180g cooked chestnuts 

  • 1 egg yolk
  • 1 tsp water


Preparation of the dough
Mix the flour and butter together. Dissolve the salt and sugar in whole milk.
Add all the ingredients to the first mixture to obtain a smooth dough, filter and leave to rest in a cool place while you prepare the filling.

Making the garnish
Peel and dice the butternut squash and steam it. Place the gelatine sheets in a bowl of cold water. Bring the cream to the boil, then remove from the heat and add the gelatine sheets and whisk together to dissolve them. Add the cream to the cooked butternut and blend to a purée. Add salt, pepper and the 4 spice mix. Set aside.
Clean the chanterelles with a brush and fry them in a pan with a crushed garlic clove and 20g of butter for 5 minutes. Season, add the chopped parsley and set aside.
Fry the scallops in a pan with 20g of butter for 3 minutes, while stirring, then set aside.
Use the same pan to fry the prawns for 2-3 minutes until they colour.

Take ⅔ of the dough and roll it out to the dimensions of the open pan. Following the contours of the mould, cut out the pastry with a knife. Put in a cool place, then roll out the rest of the dough the length of the mould and cut out a rectangle.
Line the pan with non-stick baking paper.
Garnish with a layer of butternut purée, scallops, prawns, chanterelles, purée and chestnuts to finish.
Cover with the lid and seal the edges well.
Prepare a glaze by beating an egg yolk with a little water.
Brown the top then make grids with a knife.
Bake at 210° for 40 minutes then lower the temperature to 150° and continue cooking for 10 minutes.  Cool before placing in the refrigerator overnight.

The result

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